Lunchbox Chicken Sushi
Prep: 20 minutes
Cooking: 15-20 minutes
Makes: 25 sushi rolls
Sushi has become a favourite with kids and adults alike.
While it might look challenging to make, it is actually a really simple lunch idea to prepare in bulk. This recipe will make 25 sushi rolls and you can change up the ingredients to suit your tastes.
Ingredients for 25 serves
- 1 x 1kg Steggles Crumbed Chicken Goujons
- 3kg sushi rice
- 6 avocados sliced into thin strips
- 25 sheets nori (edible seaweed)
- 9 Tblsp sushi rice vinegar
- Cook sushi rice following instructions on the pack and spread on a tray to cool.
- Cook Steggles Crumbed Chicken Goujons following packet instructions.
- Prepare the kitchen bench with all ingredients in close reach. Place a small bowl of water as well for use in the next stage.
- Lay your bamboo mat (you can buy it from any Asian supermarket and most major supermarkets) onto a clean bench and place nori on top. If the nori has a rough side and a shiny side, then face the rough side up.
- Place 4-5 tablespoons of cool sushi rice onto the nori and spread evenly, leaving a 1cm gap along the top. To stop the rice sticking to your hands wet them frequently.
- Place 2 Steggles Crumbed Chicken Goujons and two large slices of avocado along the width of the rice, just below the middle.
- Start by gently pulling your mat from the bottom and rolling it over the top of the ingredients, locking it into place so the nori reaches over all the fillings and touches back down on the rice. This is the most critical part so make sure it is firm and all ingredients are contained.
- Once you’ve got the nori covering the ingredients, continue to roll the nori while making sure the mat doesn’t get caught.
- Put a small amount of water on the 1cm gap on the nori and complete the final roll to seal it up.
for rolling sushi:
- Make sure the rice is spread evenly and isn’t too thick (no more than 3mm).
- When rolling, keep everything tight and firm.
- If your roll isn’t quite rounded, roll it gently in the bamboo matt on the bench, gripping around it with your hand to keep in tight.
for cutting sushi:
- Always use a serrated knife.
- Work with a wet knife. Wet it between each slice to stop the rice sticking and the sushi ripping.3.
Recipe created by Michelle